We are out of beef until February, but we still have pork!
It depends on your cutting preferences (how much bone-in and boneless cuts you end up with), the hot carcass weight, and cooler shrinkage (dry aging).
The average cost for a half beef based on half of the hot carcass weight of a whole beef weighing
650 lbs is $1931.25.
We charge $5.00 per lb hot carcass eight. If the hot carcass weight of the
whole beef is 650 lbs, the hot carcass weight for half of it is 325 lbs.
Half of 650 is 325.
325 lbs x $5.00/lb = $1625.00
The processing fee is .85 per pound of hot carcass weight, so
325 lbs x .85 = $276.25
$1625.00 + $276.25 = $1901.25
The slaughter fee is $60.
Half of $60 is $30
(remember we're calculating cost for a half, not the whole beef) so,
$1901.25 + $30 slaughter fee = $1931.25
The hot carcass weight is the weight of the animal after it is slaughtered and the head, tail, feet, hide, and unsellable (due to regulations) organs are removed.
Please note that this is an estimate only. The processor will call you when your half is ready to cut and will cut it to YOUR specifications. Total weight to go in your freezer depends on how much your half weighed (hot carcass weight), cooler shrinkage (dry aging), and how much of it is bone-in cuts.
62 lbs Ground Beef
10 lbs Stew Beef
10 lbs Cube Steak
14 NY Strips
10 Ribeye Steaks
10 Sirloin Steaks
7 Chuck Roasts
3 Shoulder Roasts
3 Sirloin Tip Roasts
6 lbs Liver
We maintain a waiting list for halves and whole beef. When it is time for harvest we call the folks who are next on the list. Sometimes the customer isn’t able to purchase at the time the calf is ready, so we call the next person on the list. We harvest twice per year as the calves are ready.
Call Mac at 864-844-1621 and ask to be put on the waiting list.
We do not sell quarters; however, a few of our customers will purchase a half and split it with their family members or friends. It is up to the customer to find someone to split a half with them before they are placed on our waiting list.
Most grass-fed beef experts agree that grass-fed beef should be cooked a little lower (temperature) and a little slower than other beef, especially the roasts and steaks.
Our products are available in our farm store BY APPOINTMENT ONLY.
As stated previously, this is a working farm, so we do not sit in the store all day.
YOU MUST CALL AHEAD.